Soak bean thread in warm water until soft, then cut into shorter lengths, 6-8 inches. Rinse and drain. Heat oil in a large sauce pan or pot. Add salt, ginger slices and cabbage. Stir and cook until the cabbage is wilted.

Add remaining ingredients except the bean thread, bring to a boil, and cook until the cabbage is translucent and tender. Add the bean thread, return to boil and then remove from heat and serve immediately. Do not add the bean thread too long before serving.